Fluffy Pancakes
Light, airy, and melt-in-your-mouth delicious, these fluffy pancakes are the perfect way to start your morning. Made with simple ingredients and a few expert techniques, they turn out golden and soft every time. Serve with maple syrup, fresh fruit, or your favorite toppings!
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non-Stick Pan or Griddle
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- ¼ tsp salt
Wet Ingredients
- 1 ¼ cups milk whole milk recommended
- 1 egg room temperature
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Slowly pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.
- Let the batter rest for 5–10 minutes to allow the baking powder to activate for extra fluffiness.
- Heat a non-stick pan or griddle over medium-low heat and lightly grease with butter or oil.
- Pour ¼ cup of batter per pancake onto the hot pan. When bubbles appear on the surface and the edges start to set (about 2 minutes), flip and cook for another 1–2 minutes until golden brown.
- Repeat with the remaining batter and serve warm with your favorite toppings.
Notes
For even fluffier pancakes, separate the egg, beat the white until soft peaks form, and fold it into the batter just before cooking. To store, keep in an airtight container in the fridge for up to 3 days or freeze for longer storage.